Tips For Cooking On The Griddle/Grill/Roaster

•Insert the temperature control (7) into the temperature control receptacle (5). Make sure the dial is in the OFF position.

•Plug power cord (9) into the wall outlet. Turn the dial to desired temperature.

•Preheat griddle/grill surface (10) until temperature indicator light (6) goes OFF before adding food. Bacon is an exception and should be placed on griddle/grill surface (10) before preheating.

•Butter or oil can be used on the surface to add flavor and moisture to food. Place butter or oil on the griddle/grill surface (10) before preheating.

•When grilling fish, use a large flat spatula or tongs to turn the fish over.

•When grilling kabobs, soak bamboo skewers in water at least 30 minutes before use to prevent burning.

•Use caution when grilling meat containing fat, such as beef, pork, sausages and chicken with skin as grease may spatter.

•Use separate utensils and platters for raw and cooked meat or thoroughly wash platter used for raw meat before placing cooked meat on it.

•Tender cuts of meat, such as sirloin and tenderloin, are generally more suitable for grilling than less-tender meat cuts, such as round or rump. Marinate less-tender meat cuts in meat tenderizer before grilling.

•Always marinate in a tightly covered non-metal dish and turn the food occasionally. Be sure to refrigerate all meats while marinating. Heavy plastic bags are also convenient for marinating - add the food and marinade, then tightly seal the bag. Turn the bag over now and then to redistribute the marinade.

•If leftover marinade is to be used as a sauce with the cooked food, be sure to place it in a small pan and heat it to a rolling boil before serving to eliminate any bacterial growth.

•When grilling kabobs, turn and brush with marinade frequently until meat and vegetables are done. Leave a little space between foods threaded on skewer for more even cooking.

•When grilling chicken, turn several times to be sure that it is thoroughly cooked inside.

•Slash fat around edges of steaks and chops to prevent curling. Avoid cutting into the meat.

•Before grilling, partially cook ribs and uncooked smoked or fresh sausages for best results. If not partially cooked, these meats may become over-browned on the outside before the center is done.

•Do not use metal foil on the griddle/grill surface (10).

•For slowly roasting large or whole pieces of meat, poultry or vegetables, place in a small roasting pan on top of the griddle/grill surface (10) and cover with the roll-back lid cover (8).

•Use caution when opening the roll-back lid cover (8) because steam trapped inside is hot and may cause burns.

•You can keep food warm once it is done cooking by turning the temperature control (7) to Warm for up to 30 minutes until it is time to serve. Stir food occasionally or as necessary.